# Instant Pot Corned Beef: A Warm, Complete Meal in Less Than 2 Hours
This Instant Pot Corned Beef recipe presents a warm, complete meal featuring tender, sliceable beef and perfectly cooked vegetables, all ready in less than 2 hours. It’s a one-pot timeless comfort dish that employs a simple, hands-off technique to guarantee juicy results every single time.
## Flavor Profile
The dish features a savory corned beef taste, accentuated by the classic pickling spice, which is gently softened with beer and broth. It is accompanied by hearty potatoes, sweet carrots, and creamy cabbage, forming a delightful mix of flavors and textures.
## Recommended Tools
To make this recipe straightforward, you will need:
– A **6-quart Instant Pot**
– A **trivet**
– A pair of **tongs** or a **slotted spoon**
## Serving Suggestions
This corned beef pairs excellently with mustard or horseradish sauce, providing a zesty enhancement to the dish.
## Leftovers
This dish is ideal for cozy winter dinners, and the leftovers can be reinvented into satisfying lunches for the week. They are perfect for crafting Reuben sandwiches, corned beef hash, or baked Reuben-style casseroles.
## Ingredients That Make It Work
– **Beer**: Choose a mild lager; darker beers might lend a slightly bitter flavor after pressure cooking. If you prefer not to use beer, replace it with extra broth or a combination of broth and water.
– **Broth**: For a deeper flavor, use beef broth. For a lower sodium option, opt for water or low-sodium beef broth.
– **Beef**: Opt for either a point cut (fattier and more tender) or a flat cut (easier to slice) brisket. If the beef is particularly salty, give it a quick rinse and pat it dry. If it comes with a spice packet, sprinkle it on top during cooking.
– **Spice Packet Substitute**: If your corned beef doesn’t have a spice packet, use about 1 tablespoon of pickling spice.
– **Vegetables**: Waxy potatoes maintain their shape well and don’t need peeling, while chunky-cut carrots preserve their texture. Add green cabbage after the beef has cooked, cutting it into wedges or large chunks for a tender-crisp finish.
– **Variations**: For a more substantial dish, consider adding parsnips, turnips, or rutabaga alongside the potatoes and carrots.
## The One Pot Game Plan
1. Combine beer, beef broth, onion, and garlic in the Instant Pot.
2. Set the corned beef on the trivet, sprinkle with seasoning, and cook.
3. Take out the corned beef, add the vegetables, and cook again.
4. Slice the meat against the grain and serve with the vegetables.
### Tips for Success
– Let the brisket rest for 10 to 15 minutes before slicing to retain moisture.
– For additional tenderness, allow the pressure to release naturally for 10 minutes prior to quick release.
– Slice against the grain to keep the meat tender.
– If using small potatoes, keep them whole; if they are larger, halve them for even cooking.
– Retain the cooking liquid and drizzle over the sliced beef when serving and reheating leftovers.
## Storing and Reheating Leftovers
– **Refrigeration**: Keep leftover corned beef and vegetables in separate airtight containers for up to 4 days.
– **Freezing**: Preserve corned beef with a little cooking liquid in a freezer bag or container for up to 3 months.
– **Reheating**: Reheat with a splash of broth or cooking liquid in a covered skillet or microwave at low power to avoid drying out.
## Nutrition Information
– **Calories**: 416
– **Carbohydrates**: 23g
– **Protein**: 25g
– **Fat**: 23g
– **Sodium**: 1880mg
– **Potassium**: 984mg
– **Fiber**: 4g
– **Sugar**: 4g
This Instant Pot Corned Beef recipe is ideal for a warm dinner, particularly around St. Patrick’s Day, and is certain to become a family favorite. Relish the comfort of a classic dish with minimal effort!